Mexican Cobb Salad Recipe
grilled chicken, esquites, cotija cheese, avocado, cucumber, artisan greens, lemon vinaigrette
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Ingredients
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Protein
Esquites
Salad Ingredients
Dressing
Method
Preparation of Chicken
- 1
Grill the Chicken
Season the chicken breasts with salt and pepper. Preheat the grill to medium-high heat. Grill the chicken for about 6-7 minutes on each side or until fully cooked. Remove from the grill and let it rest before slicing.
Preparation of Esquites
- 2
Cook the Corn
In a skillet over medium heat, add the corn kernels and cook for 5-7 minutes until slightly charred. Remove from heat.
- 3
Mix Esquites Ingredients
In a bowl, mix the charred corn with mayonnaise, cotija cheese, chili powder, and lime juice. Stir well to combine.
Salad Assembly
- 4
- 5
Assemble the Salad
In a large bowl, combine the artisan greens, diced avocado, diced cucumber, and grilled chicken slices. Gently toss to combine.
- 6
Add the Esquites
Top the salad with the esquites mixture. Sprinkle additional cotija cheese on top if desired.
Dressing Preparation
- 7
Make the Lemon Vinaigrette
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until emulsified.
Final Assembly
- 8
Dress the Salad
Drizzle the lemon vinaigrette over the salad just before serving. Toss gently to coat all ingredients.
- 9
Serve
Serve the Mexican Cobb Salad immediately and enjoy!